Confit tomatoes. Cheese and pesto. French Bread. Sounds like one heck of a sandwich. Pesto is traditionally made with pine nuts, but pistachios are a slightly less expensive alternative that work just as well.
Step 1
Make the cherry tomato confit. Preheat the oven to 350 and combine cherry tomatoes, 2 garlic cloves, 2 bay leaves, olive oil, red pepper flakes, black pepper, and salt. Bake for 45 minutes.
Step 2
Make the pesto. In a food processor, blend 4 tbsp of toasted pistachios, 2 garlic cloves, 2 cups of fresh basil leaves, 4 tbsp of olive oil, the zest of 1 lemon, and 1/2 cup of shredded parmesan cheese. I also added 2 tbsp of water to the pesto to thin out the consistency.
Step 3
Toast the French bread and assemble the sandwich. Layer the bottom with pesto, a bed of baby arugula, the burrata cheese, cherry tomato confit, and drizzle with a balsamic glaze.
Ingredient List
French Bread - Cherry Tomatoes - Baby Arugula - Lemon - Garlic - Fresh Mozzarella Cheese - Parmesan Cheese - Pistachios - Olive Oil - Balsamic Glaze - Crushed Red Pepper Flakes - Bay Leaves - Salt - Black Pepper
